Moretum (Garlic and Herb Pesto)

Dianie Lamprecht

This recipe for garlic, herb, and Pecorino cheese pesto comes from a poem attributed to the first-century B.C.E. poet Virgil (although scholars now question whether the author was actually a fake, "Pseudo-Virgil"). In the poem, a peasant named Similus grinds a potent mixture of garlic, salty hard cheese, oil, vinegar, and fresh herbs to eat with plain bread.

Recipe courtesy of Cathy Kaufman, chairperson of the Culinary Historians of New York.

Level:
Easy

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Ingredients

2 head garlic

1 tbsp. coarse or kosher salt

½ lb. aged pecorino

Celery leaves from 3 stalks

½ bunch cilantro

1 tbsp. fresh thyme leaves

1 tbsp. dried dill

3 sprig oregano (leaves only)

2 tbsp. Extra virgin olive oil

2 tsp. white wine vinegar

Directions

Place the garlic and salt in a mortar and mash with a pestle. Add the cheese, celery leaves and other
herbs and continue pounding to purée. Slowly drizzle in the oil until a thick paste is formed. Add the
vinegar, pounding to incorporate. Remove the moretum and shape into a ball. Eat with a coarse bread.